• 6.0 lb Munich Malt Extract (Northern Brewer)
• 1.5 lb Briess Plain (dry)
• 0.75 oz hop pellets (Warrior, 17.2% alpha) 60 min
• 1.0 oz hop pellets - finishing (Wilamette, 4.7% alpha) 20 min
• 1 tbs Irish Moss, last 15 min
• 1.0 oz hop pellets - aroma (Willemette, 4.7% alpha) less then 3 min
• Safbrew S-33 yeast (dry ale type)
• Specific gravity 1,052

Sanitized everything with Star San. Boiled wort for 60 minutes and then cooled down with cooper coil cooler. Pitched yeast at 75F. Covered plastic bucket with the tight cover and the airlock filled with Chopin vodka. Kept in room temperature (66F in basement)

• May 24, 2011: Fermentation every 1 sec in the morning and 2/sec in the evenning.
• May 25, 2011: Fermentation every 5 sec in the morning.
• Jun 5, 2011 - Kegged

• Jun 20, 2011: Delicate and very tasty.